Salmon in Lemongrass-Ginger Broth

With Bok Choy and Shiitakes

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Spicy

Contains: Fish, Soy

Calories Conscious
Carb Conscious
A note about serious food allergies

If cleanliness is next to godliness, then this Asian-inspired salmon dish is practically a deity. Lemongrass adds a wonderful aroma to a ginger broth infused with cilantro, green onion, and the gentle heat of a Fresno chile. Shiitake mushrooms and pan-roasted salmon take the umami-factor to the next level for an eating experience that is both nourishing and satisfying.

In Your Box (serves 2)

  • 4 Cilantro Sprigs
  • 3 oz. Shiitake Mushrooms
  • 1 Lime
  • 1 Heads of Baby Bok Choy
  • 1 Red Fresno Chile
  • 1 Lemongrass, stalk
  • 2 Green Onions
  • Info
    2 Salmon Fillets
  • Info
    1 Tbsp. Gluten-Free Minor's Vegetable Base
  • Info
    1 fl. oz. Soy Sauce - Gluten-Free
  • 1 Tbsp. Chopped Ginger
  • Nutrition (per serving)

  • Calories
    524
  • Carbohydrates
    27g
  • Fat
    26g
  • Protein
    71g
  • Sodium
    1422mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Bring a medium pot with 3 cups of water to a boil. Thoroughly rinse produce and pat dry. Stem cilantro. Stem and slice mushrooms into ¼" strips. Halve lime. Trim root end of baby bok choy, then cut into quarters lengthwise. Slice red Fresno chile into thin rounds. Cut lemongrass in half lengthwise. Be careful - lemongrass is very tough! Trim and thinly slice green onions on an angle (bias). Rinse salmon and pat dry.

  • Step 2 - Prepare the Broth
    2

    Prepare the Broth

    Reduce boiling water to a simmer and add vegetable base, lemongrass, half the green onion, half the cilantro, juice of the lime (reserving a small bit of juice for garnish), soy sauce, half the Fresno chile (to taste), and chopped ginger. Simmer for 10 minutes.

  • Step 3 - Saute the Mushrooms
    3

    Saute the Mushrooms

    Heat a medium pan over medium heat. Add 1 Tbsp. olive oil and mushrooms and cook 4-5 minutes, or until browned. Season with a pinch of salt and pepper. Transfer to a plate and set aside. Wipe pan clean.

  • Step 4 - Cook the Salmon
    4

    Cook the Salmon

    Return pan used for mushrooms to medium-high heat. Season salmon with a pinch of salt and pepper. Add 1 tsp. olive oil to pan and cook salmon on each side for 4-5 minutes, or until browned, firm, and a minimum internal temperature of 145 degrees is reached.

  • Step 5 - Cook the Bok Choy
    5

    Cook the Bok Choy

    Bring broth to a low simmer. Add baby bok choy (reserve a few leaves for garnish) and let wilt for 1-2 minutes before serving.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Ladle broth with bok choy into a bowl. Add sautéed mushrooms and reserved bok choy leaves to the bowl. Add salmon, garnish with remaining Fresno chile (to taste), remaining cilantro, and remaining green onions. Finish with a squeeze of lime juice.